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The name for the country Turkey is derived (via Old French Turquie) from the Medieval Latin Turchia, Turquia, from Medieval Greek Τουρκία, itself being Τούρκος (borrowed into Latin as Turcus, 'A Turk, Turkish'). It is first recorded in Middle English (as Turkye, Torke, later Turkie, Turky), attested in Chaucer, c. 1369.
In 2018 King Arthur's Jeff Yankellow developed the Bread Lab's Approachable Loaf recipe for a commercially-produced loaf that is healthy and tasty and can be priced affordably. [12] [28] The bread is produced commercially by bakeries in multiple states and in several countries; King Arthur sells it in its retail store under the name Just Bread ...
Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire and the Middle East, especially in Armenia, Turkey and the Balkans. [4] Simit's size, crunch, chewiness, and other characteristics vary slightly by region.
Flour and water had been mixed in, with the bread having been prepared next to the oven and kept for a while. “It is an exciting discovery for Turkey and the world,” Kavak said.
Country Source of name Afghanistan: Supposedly named after tribal chief Prince Afghana. [2] Armenia (Hayastan) Hayk: Bangladesh: from "Bengal", which, according to one hypothesis, is named after Bang, son of Hind, son of Ham, son of Noah [3] [4] [5] Belarus: Rus: Cambodia: Sage Kambu Swayambhuva: Czech Republic: Čech: Denmark: Dan I of Denmark ...
A baker mixed flour and water into dough, shaped the spongy substance into a ball, and left the uncooked loaf near an oven. That was over 8,000 years ago.
Turkey, [a] officially the Republic of Türkiye, [b] is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia , Armenia , Azerbaijan , and Iran to the east; Iraq , Syria , and the Mediterranean Sea to the south; and the Aegean Sea ...
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.